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Anzac caramel slice
Anzac caramel slice
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Prep Time:
300 minutes
Cook Time:
12 minutes
Total Time:
312 minutes
Irresistible banoffee cheesecake caramel slice with a crunchy biscuit base.
Ingredients:
  • 300g pkt Anzac Biscuits, plus extra, to serve (optional)
  • 125g butter, melted
  • 2 x 250g pkts cream cheese, at room temperature
  • 300ml sour cream
  • 60ml (1/4 cup) warm water
  • 9.00 gm powdered gelatine
  • 21.00 gm fresh lemon juice
  • 125ml (1/2 cup) Hershey’s Caramel Topping, plus extra, to serve
  • 3 bananas
  • 250ml (1 cup) thickened cream
  • 200g milk cooking chocolate, finely chopped
  • 15g (1/4 cup) salted toasted coconut flakes
Instructions:
  • 1. Preheat your oven to 180C (160C fan forced) while you prepare the loaf pan. Grease a 6cm-deep, 12 x 27cm loaf pan and line it with baking paper, making sure the paper overhangs on the long sides. 2. Crush biscuits in a food processor until finely ground. Add butter and process until well combined. 3. Press the biscuit mixture evenly over the base of the prepared pan and bake for 10 minutes. Allow it to cool before moving on.
  • Process cream cheese and sour cream in a clean food processor until smooth. Place warm water in a small heatproof bowl and sprinkle with gelatine, stirring until well combined. Set the small bowl in a larger heatproof bowl and add enough boiling water to reach halfway up the side of the smaller bowl. Let it sit for 5 minutes or until the gelatine dissolves. Add the gelatine mixture to the cream cheese along with lemon rind and juice, then pulse to combine.
  • Cover the biscuit base with a luscious layer of caramel. Slice 2 bananas and create a beautiful arrangement on top. Gently spoon the cream cheese mixture over the bananas and use a spatula to create a smooth surface. Refrigerate for 1 hour to set.
  • Heat up 125ml (1/2 cup) thickened cream in a small saucepan until it simmers gently. Take it off the heat, mix in the chocolate until it's smooth. Let it cool a bit, then pour it over the cream cheese layer and use a spatula to make it even. Refrigerate for 4 hours or overnight until it sets.
  • Whip the remaining cream until soft peaks form, then transfer it to a piping bag with a fluted nozzle. Pipe it down the center of the slice. Arrange the remaining banana slices on top and sprinkle with coconut. For an extra crunch, scatter some chopped biscuits on top, and drizzle with extra caramel for a finishing touch.

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